Coconut Rice Recipe
This creamy Coconut Rice Recipe is a fragrant, dairy-free side dish ready in under 30 minutes—perfect for summer gatherings or cozy weeknight dinners.
Full Recipe Introduction
Coconut Rice Recipe is a simple twist on classic white rice, simmered with rich coconut milk and a touch of salt to create a slightly sweet, ultra-creamy side. It pairs beautifully with spicy curries, grilled seafood, or fresh mango salsa. What makes it special? Coconut milk lends healthy fats and a tropical aroma, while jasmine or basmati rice soaks up every drop of flavor. You know what? I first tried this during a low-fat challenge at my local yoga studio potluck, and it stole the show. Now I serve it alongside Asian cuisine classics at family barbecues, or as a fun upgrade to weeknight tacos.
Why You’ll Love This Recipe
- No oven needed—just a pot and stove, so cleanup’s a breeze
- Ready in under 30 minutes, even on busy weeknights
- Naturally gluten-free, dairy-free, and vegan when you watch the toppings
- A crowd-pleaser: mild sweetness appeals to kids and adults alike
- Rich in healthy medium-chain triglycerides from coconut milk
- Versatile side dish for curries, stir-fries, grilled meats, and more
- Light yet satisfying—balances heavier mains perfectly
- Easily scaled up for potlucks or dinner parties
- Makes your kitchen smell like a tropical retreat
Ingredients
• 1 ½ cups jasmine rice (or basmati rice for fluffier grains)
• 1 can (13.5 oz) full-fat coconut milk—look for brands without added sugar
• 1 cup water (or low-sodium vegetable broth for extra depth)
• ½ teaspoon fine sea salt (adjust to taste)
• 1 tablespoon coconut oil (optional—for extra sheen and flavor)
• 1 teaspoon sugar or honey (optional, brings out natural sweetness)
Tip: Rinse your rice under cold water until it runs clear—this removes excess starch and prevents gummy grains.
Directions
- Measure and rinse the rice. Place the jasmine rice in a fine-mesh strainer and swirl under cold tap water until the water is almost clear. This simple step keeps each grain separate.
- Combine liquids and rice. In a medium saucepan, stir together coconut milk, water (or broth), salt, and optional sugar or honey. Add rice and give it a gentle stir so nothing sticks to the bottom.
- Bring to a gentle boil. Over medium heat, watch for tiny bubbles around the edges—about 5 minutes. If it’s bubbling too hard, lower the flame.
- Cover and simmer. Once it’s bubbling, reduce heat to low, cover with a tight-fitting lid, and let it cook undisturbed for 15 minutes. Resist lifting the lid—trapped steam is doing the work!
- Rest off the heat. After 15 minutes, turn off the burner and leave the pot covered for another 10 minutes. This “steaming” step creates that luxurious, fluffy texture.
- Fluff and finish. Remove the lid, drop in the coconut oil (if using), and fluff the rice gently with a fork. Taste and adjust salt or sweetness if needed. Keep it covered until you’re ready to serve.
Quick tip: If you spot a few water droplets on the lid, wipe them away—too much condensation can drip and make the rice soggy.
Servings & Timing
Makes 4–6 side-dish servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Rest Time: 10 minutes
Total Time: 35 minutes
Variations
• Thai Lime & Cilantro: Stir in 2 tablespoons lime juice and ¼ cup chopped cilantro right before serving.
• Turmeric-Ginger Boost: Add ½ teaspoon ground turmeric and 1 teaspoon minced fresh ginger to the pot for color and warmth.
• Coconut-Cashew Pilaf: Toss in ¼ cup toasted cashews and 2 tablespoons golden raisins after fluffing.
• Spicy Chili Coconut Rice: Stir in 1 teaspoon sambal oelek or chili flakes with the liquids for a kick.
• Low-Fat Version: Swap half the coconut milk for light coconut milk and omit coconut oil.
• Coconut-Cardamom Scent: Add 4 crushed cardamom pods during cooking, then remove before serving.
Storage & Reheating
Refrigerator: Cool to room temperature, transfer to an airtight container, and store for up to 4 days.
Freezer: Freeze in portions for up to 2 months—use freezer-safe bags, squeeze out excess air.
Reheat: Microwave with a damp paper towel on top, or steam on the stovetop with a tablespoon of water to restore moisture.
Make-Ahead Advice: Cook rice in the morning; store chilled. When guests arrive, reheat and sprinkle with fresh herbs or toasted coconut flakes for that “just made” vibe.
Notes
• I’ve learned over dozens of tests that the coconut‐to‐water ratio is the secret. Too much coconut milk makes the rice gummy; too little leaves it dry.
• Using full-fat coconut milk creates creaminess without needing butter—lighter brands often separate.
• Letting the rice rest under the lid is non-negotiable. Trust that 10 minutes, and you’ll get clouds of fluff.
• For a subtle sweetness, choose jasmine rice over basmati—it absorbs more liquid and yields a pudding-like richness.
• If your coconut milk is ultra-thick, stir vigorously before measuring to combine the cream and water layers evenly.
FAQs
Q: Can I use brown rice or wild rice instead?
A: Yes, but cooking times and liquid ratios change—brown rice needs about 2 cups liquid per cup rice and 40–45 minutes of simmering.
Q: My rice turned out mushy—what went wrong?
A: Likely too much liquid or you lifted the lid during cooking. Next time, reduce liquid by 2 tablespoons and keep it covered.
Q: Is coconut rice a healthy side dish?
A: It’s a moderate-fat dish with healthy medium-chain triglycerides; pairing it with lean proteins and veggies balances the meal.
Q: Can I make this in a rice cooker?
A: Absolutely—add all ingredients to the cooker’s pot and use the white-rice setting. Let it rest 10 minutes after the cycle ends.
Q: How do I prevent coconut milk from separating?
A: Gently whisk liquids before adding rice and maintain a low simmer—high heat can cause separation.
Q: What’s the best way to reheat without drying it out?
A: Add a splash of water, cover or wrap with a damp paper towel, and microwave or steam for 2–3 minutes.
Q: Any tips for serving coconut rice at a party?
A: Keep rice warm in a slow cooker on the “warm” setting; garnish right before guests arrive.
Q: Can I add vegetables or proteins directly to the pot?
A: Yes, peas, corn kernels, or diced bell peppers work well—stir them in during the last 5 minutes of simmering.
Conclusion
This Coconut Rice Recipe is the kind of side dish that feels special without extra fuss. With simple ingredients and a handful of clever tricks, you’ll get fluffy, fragrant rice that elevates everything from stir-fries to grilled shrimp. Give it a try, and let me know how you customize it—leave a comment below or explore my Thai Green Curry and Mango Sticky Rice recipes for even more tropical inspiration!
Coconut Rice Recipe
Ingredients
- 1 ½ cups jasmine rice (or basmati rice for fluffier grains)
- 1 can (13.5 oz) full-fat coconut milk look for brands without added sugar
- 1 cup water (or low-sodium vegetable broth for extra depth)
- ½ teaspoon fine sea salt (adjust to taste)
- 1 tablespoon coconut oil (optional—for extra sheen and flavor)
- 1 teaspoon sugar or honey (optional, brings out natural sweetness)
Instructions
- Place the jasmine rice in a fine-mesh strainer and swirl under cold tap water until the water is almost clear. This simple step keeps each grain separate.
- In a medium saucepan, stir together coconut milk, water (or broth), salt, and optional sugar or honey. Add rice and give it a gentle stir so nothing sticks to the bottom.
- Over medium heat, watch for tiny bubbles around the edges—about 5 minutes. If it’s bubbling too hard, lower the flame.
- Once it’s bubbling, reduce heat to low, cover with a tight-fitting lid, and let it cook undisturbed for 15 minutes. Resist lifting the lid—trapped steam is doing the work!
- After 15 minutes, turn off the burner and leave the pot covered for another 10 minutes. This “steaming” step creates that luxurious, fluffy texture.
- Remove the lid, drop in the coconut oil (if using), and fluff the rice gently with a fork. Taste and adjust salt or sweetness if needed. Keep it covered until you’re ready to serve.
